Dulce De Leche Mocha Cake Recipe

I layered silky dulce de leche, bold espresso Swiss meringue, glossy Callebaut ganache and a scatter of Crispearls into a Caramel Mocha Cake with a secret twist I can’t wait to share.

I’m obsessed with the tiny explosions of texture when dulce de leche and Callebaut dark chocolate meet a hit of espresso. The cake I’m sneaking into my weekend feed feels like a Chocolate Mocha Cake Recipe that refuses to be ordinary.

I layered silky dulce de leche against Swiss meringue buttercream, dripped with glossy ganache and dotted with Crispearls, and yeah it got dramatic, but in a good way. It reads like a Caramel Mocha Cake that wants to be photographed from every angle, and yet will wreck your neat fork manners, in a very good way.

Ingredients

• All purpose flour: Gives structure, mostly carbohydrates, low fiber and protein.
• Cocoa powder: Intense chocolate flavor, low sugar, some antioxidants and magnesium.
• Granulated sugar: Pure sweetener calories only, no vitamins or fiber.
• Eggs: provide protein and fat, help bind and leaven the cake.
• Buttermilk: Tangy adds moisture and acidity, helps tender the crumb and flavor.
• Espresso or coffee: Adds bitter chocolate boost and depth not sweet.
• Unsalted butter: Rich fat for creaminess in frosting, high in saturated fat.
• Dulce de leche: Sweet caramel spread, high sugar, creamy sticky texture and flavor.
• Dark chocolate and cream: Ganache gives glossy richness, adds fat and deep chocolate notes.

Ingredient Quantities

• Cake
  • 2 1/2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon fine sea salt
  • 2 large eggs room temp
  • 1 cup full fat buttermilk room temp
  • 1/2 cup whole milk room temp
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot strong brewed coffee or hot espresso
  • 2 tablespoons instant espresso powder optional, dissolved in the hot coffee
• Swiss meringue buttercream
  • 6 large egg whites
  • 1 1/2 cups granulated sugar
  • 2 cups unsalted butter room temp, cubed
  • 2 teaspoons vanilla extract
  • 2 tablespoons cooled strong espresso or coffee
  • Pinch fine sea salt

• Dulce de leche filling
  • 1 1/2 cups dulce de leche, room temp
  • 2 tablespoons heavy cream optional, to loosen if needed
• Chocolate ganache drip
  • 8 ounces Callebaut dark or bittersweet chocolate, finely chopped
  • 3/4 cup heavy cream
  • 1 tablespoon unsalted butter room temp for shine, optional

• Decorations and extras
  • 4 ounces Callebaut milk chocolate for curls or shards
  • 1/2 cup Crispearls caramel or gold
  • Sea salt flakes for sprinkling, optional
  • Edible gold dust optional
  • Simple syrup for brushing layers if desired 1/2 cup sugar and 1/2 cup water plus 1 tablespoon espresso

How to Make this

1. Preheat oven to 350F. Grease and line three 8 inch pans or two 9 inch pans, dust with cocoa. Whisk together 2 1/2 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 2 cups granulated sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda and 1 teaspoon fine sea salt in a big bowl.

2. In a separate bowl whisk 2 large room temp eggs, 1 cup full fat buttermilk, 1/2 cup whole milk, 1/2 cup vegetable oil and 2 teaspoons vanilla until smooth. Pour wet into dry and mix until just combined.

3. Stir 1 cup hot strong brewed coffee or hot espresso and if using dissolve 2 tablespoons instant espresso powder in it. Slowly pour the hot coffee into the batter while mixing on low until smooth. Batter will be thin, thats normal.

4. Divide batter between pans, bake at 350F for about 25 to 35 minutes depending on pan size, or until a toothpick comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, then turn out onto racks to cool completely.

5. While cakes cool make Swiss meringue buttercream. Place 6 large egg whites and 1 1/2 cups granulated sugar in a heat proof bowl over simmering water. Whisk constantly until the mixture reaches 160F and sugar is dissolved and it feels smooth between fingers. Transfer to a mixer and whip on high until glossy stiff peaks and the bowl is room temp. With mixer running add 2 cups unsalted butter room temp cubed a few pieces at a time until silky. Add 2 teaspoons vanilla, 2 tablespoons cooled strong espresso or coffee and a pinch fine sea salt. If it looks curdled keep beating, sometimes it fixes itself or chill briefly and continue.

6. Prepare the dulce de leche filling by stirring 1 1/2 cups dulce de leche until smooth; add up to 2 tablespoons heavy cream if you want it a little looser for easier spreading.

7. Make the chocolate ganache drip: place 8 ounces finely chopped Callebaut dark or bittersweet chocolate in a bowl. Heat 3/4 cup heavy cream to a simmer, pour over chocolate, let sit 1 minute then stir until smooth. Stir in 1 tablespoon unsalted butter for shine if desired. Let ganache cool until pourable but not too runny for drips.

8. Make simple syrup if using: simmer 1/2 cup sugar with 1/2 cup water and 1 tablespoon espresso until sugar dissolves, cool. Level cake layers if needed, brush each layer lightly with simple syrup.

9. Assemble the cake: put a layer down, spread a thin layer of buttercream, then spread a generous layer of dulce de leche. Add next cake layer repeat. Do a thin crumb coat of buttercream all over and chill 20 to 30 minutes to set. Finish with a smooth outer coat of Swiss meringue buttercream and chill briefly until firm to the touch.

10. Do the ganache drip by spooning or piping ganache around the edges so it drips down and then cover the top as you like. Finish with melted or tempered 4 ounces Callebaut milk chocolate curls or shards, scatter 1/2 cup Crispearls caramel or gold, sprinkle sea salt flakes and a little edible gold dust if using. Store refrigerated but bring to room temp 30 to 60 minutes before serving for best texture.

Equipment Needed

1. Oven plus three 8 inch pans or two 9 inch pans, parchment paper and cocoa for dusting
2. Big mixing bowl and a medium bowl, plus a whisk
3. Stand mixer or electric hand mixer with whisk and paddle attachments
4. Heatproof bowl and a medium saucepan for the bain marie and melting chocolate
5. Instant read thermometer to hit 160F and check temps
6. Measuring cups and spoons, kitchen scale optional but handy
7. Rubber spatulas, offset spatula and a bench scraper for spreading and smoothing
8. Cooling racks and a serrated knife or cake leveler for trimming layers
9. Small saucepan for simple syrup, fine mesh sieve for sifting cocoa or straining ganache

FAQ

Dulce De Leche Mocha Cake Recipe Substitutions and Variations

• All purpose flour
  • Swap to cake flour for a lighter crumb: for each cup AP use 1 cup cake flour minus 2 tablespoons, sifted. It makes the cake softer, but dont expect the same chew.
  • Or use a cup-for-cup gluten free 1:1 baking blend if you need GF. Texture can be slightly more crumbly, but it works fine.
• Unsweetened cocoa powder
  • Use Dutch processed (alkalized) cocoa for a rounder, less acidic chocolate note. If you do, replace the baking soda with an equal amount of baking powder so the rise stays right.
  • Or melt 3 ounces bittersweet chocolate into the hot coffee and reduce the cocoa by 3 tablespoons for a richer, fudgier taste.
• Vegetable oil
  • Swap with equal parts neutral oil like canola or light olive oil, no big change in texture.
  • For more flavor use melted unsalted butter 1:1; cake will be a touch richer and denser.
  • Want less fat? replace half the oil with unsweetened applesauce (same volume) but the crumb will be moister and a bit less tender.
• Dulce de leche filling
  • Make your own from a can of sweetened condensed milk (baked in a water bath or simmer unopened can 2 to 3 hours, keep can fully submerged). Let cool completely before opening.
  • Or use a good store bought caramel sauce or thick butterscotch topping, maybe thin with 1 to 2 tablespoons cream if needed to spread.

Pro Tips

1) Bring everything to room temp and don’t rush it. Room temp eggs, milks and butter emulsify way better so batter and Swiss buttercream go smooth. If you forgot, put eggs in warm water for 8 to 10 minutes, and let butter sit on the counter in small cubes so it softens evenly.

2) Keep the meringue bowl spotless and use a thermometer. Any fat or grease and it will fail, so wipe bowl and whisk with vinegar first. Heat the whites and sugar to about 160F so sugar is fully dissolved, then whip until the bowl feels room temp. Add butter slowly, a few cubes at a time, and if the buttercream looks curdled, don’t panic — keep beating or chill the bowl briefly then finish and it usually comes back together.

3) Make a buttercream dam before you add dulce de leche. Pipe a ring of buttercream about 1/4 to 1/2 inch from the edge on each layer so the filling cant ooze out the sides. Use a piping bag for even thickness, and chill the stacked layers briefly after filling so things settle before the final coat.

4) Manage your ganache temp for perfect drips. Too hot and it runs all the way down; too cool and it clogs. Let it cool until it’s pourable but still glossy, test a couple drips on the chilled cake edge first. For extra shine add a tablespoon of room temp butter right after you stir the ganache.

5) Little finishing hacks that make it look pro. Level layers with a serrated knife or cake leveler for even stacking, brush layers lightly with cooled espresso simple syrup if you want more moisture, and always bring the cake to room temp 30 to 60 minutes before serving so buttercream and filling are silky not chalky.

Dulce De Leche Mocha Cake Recipe

Recipe by Tina Braven

0.0 from 0 votes

I layered silky dulce de leche, bold espresso Swiss meringue, glossy Callebaut ganache and a scatter of Crispearls into a Caramel Mocha Cake with a secret twist I can't wait to share.

Pin

Servings

12

servings

Calories

700

kcal

Equipment: 1. Oven plus three 8 inch pans or two 9 inch pans, parchment paper and cocoa for dusting
2. Big mixing bowl and a medium bowl, plus a whisk
3. Stand mixer or electric hand mixer with whisk and paddle attachments
4. Heatproof bowl and a medium saucepan for the bain marie and melting chocolate
5. Instant read thermometer to hit 160F and check temps
6. Measuring cups and spoons, kitchen scale optional but handy
7. Rubber spatulas, offset spatula and a bench scraper for spreading and smoothing
8. Cooling racks and a serrated knife or cake leveler for trimming layers
9. Small saucepan for simple syrup, fine mesh sieve for sifting cocoa or straining ganache

Ingredients

• Cake

• 2 1/2 cups all purpose flour

• 3/4 cup unsweetened cocoa powder

• 2 cups granulated sugar

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon fine sea salt

• 2 large eggs room temp

• 1 cup full fat buttermilk room temp

• 1/2 cup whole milk room temp

• 1/2 cup vegetable oil

• 2 teaspoons vanilla extract

• 1 cup hot strong brewed coffee or hot espresso

• 2 tablespoons instant espresso powder optional, dissolved in the hot coffee

• Swiss meringue buttercream

• 6 large egg whites

• 1 1/2 cups granulated sugar

• 2 cups unsalted butter room temp, cubed

• 2 teaspoons vanilla extract

• 2 tablespoons cooled strong espresso or coffee

• Pinch fine sea salt

• Dulce de leche filling

• 1 1/2 cups dulce de leche, room temp

• 2 tablespoons heavy cream optional, to loosen if needed

• Chocolate ganache drip

• 8 ounces Callebaut dark or bittersweet chocolate, finely chopped

• 3/4 cup heavy cream

• 1 tablespoon unsalted butter room temp for shine, optional

• Decorations and extras

• 4 ounces Callebaut milk chocolate for curls or shards

• 1/2 cup Crispearls caramel or gold

• Sea salt flakes for sprinkling, optional

• Edible gold dust optional

• Simple syrup for brushing layers if desired 1/2 cup sugar and 1/2 cup water plus 1 tablespoon espresso

Directions

• Preheat oven to 350F. Grease and line three 8 inch pans or two 9 inch pans, dust with cocoa. Whisk together 2 1/2 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 2 cups granulated sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda and 1 teaspoon fine sea salt in a big bowl.
• In a separate bowl whisk 2 large room temp eggs, 1 cup full fat buttermilk, 1/2 cup whole milk, 1/2 cup vegetable oil and 2 teaspoons vanilla until smooth. Pour wet into dry and mix until just combined.
• Stir 1 cup hot strong brewed coffee or hot espresso and if using dissolve 2 tablespoons instant espresso powder in it. Slowly pour the hot coffee into the batter while mixing on low until smooth. Batter will be thin, thats normal.
• Divide batter between pans, bake at 350F for about 25 to 35 minutes depending on pan size, or until a toothpick comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, then turn out onto racks to cool completely.
• While cakes cool make Swiss meringue buttercream. Place 6 large egg whites and 1 1/2 cups granulated sugar in a heat proof bowl over simmering water. Whisk constantly until the mixture reaches 160F and sugar is dissolved and it feels smooth between fingers. Transfer to a mixer and whip on high until glossy stiff peaks and the bowl is room temp. With mixer running add 2 cups unsalted butter room temp cubed a few pieces at a time until silky. Add 2 teaspoons vanilla, 2 tablespoons cooled strong espresso or coffee and a pinch fine sea salt. If it looks curdled keep beating, sometimes it fixes itself or chill briefly and continue.
• Prepare the dulce de leche filling by stirring 1 1/2 cups dulce de leche until smooth; add up to 2 tablespoons heavy cream if you want it a little looser for easier spreading.
• Make the chocolate ganache drip: place 8 ounces finely chopped Callebaut dark or bittersweet chocolate in a bowl. Heat 3/4 cup heavy cream to a simmer, pour over chocolate, let sit 1 minute then stir until smooth. Stir in 1 tablespoon unsalted butter for shine if desired. Let ganache cool until pourable but not too runny for drips.
• Make simple syrup if using: simmer 1/2 cup sugar with 1/2 cup water and 1 tablespoon espresso until sugar dissolves, cool. Level cake layers if needed, brush each layer lightly with simple syrup.
• Assemble the cake: put a layer down, spread a thin layer of buttercream, then spread a generous layer of dulce de leche. Add next cake layer repeat. Do a thin crumb coat of buttercream all over and chill 20 to 30 minutes to set. Finish with a smooth outer coat of Swiss meringue buttercream and chill briefly until firm to the touch.
• Do the ganache drip by spooning or piping ganache around the edges so it drips down and then cover the top as you like. Finish with melted or tempered 4 ounces Callebaut milk chocolate curls or shards, scatter 1/2 cup Crispearls caramel or gold, sprinkle sea salt flakes and a little edible gold dust if using. Store refrigerated but bring to room temp 30 to 60 minutes before serving for best texture.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 150g
• Total number of serves: 12
• Calories: 700kcal
• Fat: 40g
• Saturated Fat: 20g
• Trans Fat: 0.5g
• Polyunsaturated: 4g
• Monounsaturated: 13g
• Cholesterol: 140mg
• Sodium: 450mg
• Potassium: 250mg
• Carbohydrates: 85g
• Fiber: 3g
• Sugar: 60g
• Protein: 7g
• Vitamin A: 1000IU
• Vitamin C: 0.5mg
• Calcium: 120mg
• Iron: 3.5mg